Longans are related to lychees. They have a rough, brittle, brown shell and transluscent, whitish flesh that surrounds a single dark stone. Their flavour is not as fragrant as that of lychees.
The longan season comes directly after the lychee season. Longans can be found fresh and canned in Thai and Chinese shops.
Store in the fridge for up to one week.
Treat longans in the same way as lychees. Peel and remove the stone and add their flesh to your chosen dish. It is best added to dishes just before serving.
Add longan flesh to oriental duck dishes such as Thai-fried rice with crispy duck and spring onion. Longan flesh is best eaten raw in fruit salads, but can be very lightly simmered in a spiced lemon syrup and chilled to accompany ice cream or coconut rice pudding.